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Blitz flour and sugar, then sieve. Beat egg whites until soft peaks, add sugar gradually to stiff peaks.
🎨 Now you have to colour, because afterwards you're in tricky macaronage stage.
Macaronage: Mix dry and wet ingredients and fold about 50 times (until you can draw a figure 8). Pipe out, then rest for 30' at room temperature. 17' at 140°C.
Fill with lemon curd, ganache or butter cream.
Beat, then aromatise (up to 6 gr liquid).